MASSAMAN-STYLE BEEF CURRY
400g can of coconut cream
60ml massaman curry paste
750g blade of beef, cubed
2 large potatoes, peeled and cubed
1 onion, cut into thin wedges
4 dried lime leaves
1 stick of cinnamon
20ml tamarind paste
20ml grated palm sugar
15-30ml fish sauce
250g butternut, peeled and cubed
salt and pepper
80ml roasted unsalted peanuts
Jasmine rice to serve
In a heavy based pot, put 30ml of the coconut cream. Add the curry paste and fry for a minute until fragrant. Add the beef and fry for 1-2 minutes.
Add the remaining coconut cream, water, potatoes, onions, lime leaves, cinnamon, tamarind paste, palm sugar and fish sauce, cover and simmer for about an hour or until the meat is soft. Add the butternut and simmer covered for another 30-40 minutes until the butternut is tender.
Season to taste, sprinkle the peanuts over and serve with Jasmine rice.
* Ingredients like the massaman curry paste, tamarind paste, lime leaves and palm sugar are available in bigger supermarkets or at Asian stores.
COLA BEEF SHORT RIB
2ml ground black pepper
5ml cayenne pepper
10ml ground cumin
1kg short rib, cut into 5cm pieces
30ml olive oil
15ml crushed garlic
1 onion, diced
500ml cola cool drink
45ml soy sauce
45ml Worcestershire sauce
45ml tomato sauce
Combine salt, paprika, peppers and cumin and mix well. Add the beef rib and rub the spice into the meat. Set aside for 30 minutes.
Heat the oil in a saucepan and brown the meat in batches until nicely browned. Remove and set aside. Add the garlic and onion and cook until the onion is soft. Add the cola, soy sauce, Worcestershire sauce, and tomato sauce.
Return the meat to the pot, cover and simmer for 3-4 hours until the meat is tender and falling from the bone.
Combine the cornflour with the water and stir into the meat until boiling and thickened. Serve with mashed potato.
* This recipe can be done in a pressure cooker.
BEEF AND MUSHROOM STIR-FRY
30ml peanut oil
500g rump or sirloin steak, cut into strips
250g mixed mushrooms
15ml chopped ginger
10ml chopped garlic
1 bunch spring onions, chopped
300g baby spinach leaves
60ml oyster sauce
30ml soy sauce
cooked egg noodles to serve
Heat the oil in a wok or frying pan and fry the meat in batches quickly until browned. Remove and set aside.
Add a little more oil to the wok and fry the mushrooms, ginger, garlic and spring onions until soft.
Return the meat to the wok, add the spinach, oyster and soy sauce and simmer for 2-3 minutes until the spinach has wilted into the mixture.
Serve on a bed of cooked noodles.
ASIAN STYLE BEEF WITH COLESLAW
60ml sesame seeds, toasted
10ml crushed garlic
30ml soy sauce
15ml sesame oil
50ml sushi seasoning *
700g fillet steak, cut into wafer-thin slices
30ml peanut oil
2 red onions, sliced into thin wedges
1 small red cabbage, thinly sliced
6 radishes, thinly sliced
1 - 2 carrots, julienned
60ml chopped coriander
30ml sushi seasoning
Take 30ml of the sesame seeds and pound in a pestle and mortar until crushed. Set the remainder aside.
Combine the crushed sesame seeds, garlic, soy sauce, sesame oil and sushi seasoning in a bowl. Add the meat and toss to coat. Set aside for 30 minutes.
Heat the oil in a wok or frying pan and fry the onions until soft. Remove and set aside.
Heat the wok to very high and fry the meat in two batches quickly until browned.
Return the onions to the wok and heat through. Serve immediately with the meat, coleslaw and sprinkled with the remaining sesame seeds.
COLESLAW: Combine the cabbage, radishes, carrots and coriander in a bowl. Mix the mayonnaise and sushi seasoning and add to the cabbage mixture.
* SUSHI SEASONING: Combine in a small pot 80ml rice vinegar, 60ml castor sugar and 5ml salt and heat gently until sugar has dissolved. Use as directed.
VISIT THE ULTIMATE BEEF SHOW
Calling all carnivores: indulge yourself at The Ultimate Beef Show.
Take the family out for a day of fun and entertainment and taste the best beef in the country.
The show is being held on Monday, September 24, at the Birchwood Hotel and Conference Centre in Boksburg.
See www.ultimatebeef.co.za for more details. - The Star